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The ingredient list
matched what I
needed to use up,
and this was very
easy to make.
However, vinegar
dominated the
flavor. Enjoyed it
more after adding
more cukes and
yogurt. None went
to waste, but I'll
keep looking for a
more appealing
recipe.

A Cook from Lexington, MA / 09.03.12

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I am desperate to use up an abundance of cucs and zucchini from the garden so I tried this. While it is edible, I will not be making it again, it really doesn't have anything going for it and I'm not quite sure what would improve it.

A Cook from Summerland, B.C. / 08.22.12

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Great recipe for the explosion of summer zucchini in ones garden. I accidentally added all of the salt to the soup but fixed it by adding another small zucchini and about 1/2 c of yogurt. Delicious (especially with a glass of dry white wine), no cooking and SO EASY!

A Cook from Albuquerque, NM / 07.16.12

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A good way to use zucchini if you don't have time to cook it. I added garlic, used chardonnay wine vinegar and used the cucumber with peel and all. I like the taste (including heat from the pepper and garlic), but not the texture. Perhaps I beat it too long to avoid the chalky texture mentioned in another review, but it's too light and frothy for my taste.

A Cook from Boston, MA / 06.15.12

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I too was so skeptical! Raw zucchini? Raw onion? But it's really good. Especially if you chill it a bit before serving. And it takes 5 minutes. I'm going to try freezing a bunch while my zucchini is in season. Even my 7 year old kind of liked this.

karimcgee from Portland, OR / 08.26.11

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COMPOST!

torney from Calistoga, CA / 08.20.11

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Definitely take it easy on the vinegar - start with about an 1/8 of a cup and you can always add more. Also watch out for adding too much onion. Otherwise delicious.

pocketbomb from New Jersey / 08.01.11

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Made it this evening. LOVED it!!! My body was so happy with the influx of fresh veggies! I paired it with a baked salmon filet, and it was wonderful. I do not like spicy foods, so I left the chili out entirely. I used unfiltered apple cider vinegar, and also added a little bit of fresh dill I had from making my Salmon. I didn't need the cream at all -- it felt extremely satisfying just by itself. I have tried to eat raw zucchini before and did not like it. This recipe took away whatever texture does not agree with me in raw squash

Belichka from Atlanta, GA / 07.23.11

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For a super easy, no cook soup, this is delicious! Nice flavors, refreshing with a bite. Next time we have a summertime gathering I'm going to serve these in small glasses as appetizers. Yum!

ktbrk from Washington, DC / 07.21.11

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Excellent cold soup. Made it as is. My wife remarked on the abundance of different flavors. Be sure to use good WINE vinegar (not the regular old distilled white vinegar from grains...)... This will be a staple for us from now on.